Cream together ice cream, brown sugar, margarine, nutmeg, cinnamon and allspice. Put tsp batter in one cup, along with 1 jigger of rum and hot water to fill.

This recipe says you can store it in the fridge, but I’ve heard several people say they make something similar to this and keep it in the freezer to last throughout the holiday season. When they want to serve a hot buttered rum, they just heat up water in a microwave or teakettle, add the shot of rum and scoop out a couple of tablespoons of the mixture.

This seems like something that would be nice to have on hand for spur of the moment gracious entertaining.